Directions

1.

Coat a large nonstick skillet with cooking spray. Add the brussels sprouts, scallions, carrots, and salt. Toss to mix. Cover and cook over medium heat, tossing occasionally, for 7 to 10 minutes or until the vegetables are wilted and lightly browned. Reduce the heat slightly if the vegetables are browning too fast.

2.

Meanwhile, beat the eggs, egg whites, ginger, and water with a fork in a mixing bowl.

3.

Heat a 9" nonstick omelet pan over medium-high heat. Turn the heat off and coat the surface with cooking spray. Turn the heat back on, to medium. Ladle one-quarter of the egg mixture (5 tablespoonfuls) into the pan. Cook for 20 to 30 seconds or until the edges start to set. Using a silicone spatula, carefully lift the edges, tipping the pan to allow runny mixture to get underneath. When the eggs are almost set and just shimmering on top, about 1 minute, sprinkle on 11/2 teaspoons flaxseed and 1/2 cup of the reserved vegetable mixture. Cook for about 30 seconds or until the eggs are completely set. Slide the pancake onto a dinner plate or roll the pancake like a jelly roll before sliding onto the plate.

4.

Repeat for the remaining 3 pancakes.

Recipe Notes

To prepare 1 large pancake instead of 4 individual ones, after the vegetables are wilted in Step 1, remove them to a plate. Wipe the skillet with a paper towel. Continue with the recipe, using the large skillet instead of the 9" omelet pan and adding all the ingredients atonce. Cooking time will increase slightly. To serve, cut into 4 wedges.or slide the whole pancake onto a work surface, roll like a jelly roll, and cut into 4 spirals.

I am wondering if anyone has tried making just the egg pancake and freezing it. I am thinking that you could make the pancake part ahead of time and then make different fillings with whatever you had on hand or whatever struck your fancy at the time. Has anyone tried making just the pancake and freezing it? If so how did that work out? Thanks.